Does the Searzall Really Sear it All?

So says Dave Arnold, head inventor at Momofuku's Booker and Dax food lab and creator of the Searzall, a blowtorch attachment that does, in fact, sear it all. Or many things, at least, some of which we were able to witness firsthand when Arnold dropped into the Test Kitchen to indulge our inner pyros and show us how it's done.

The Searzall was born as a way to harness all the power of a blowtorch, without the torch-y, propane taste that can sometimes infect your crème brûlée. Two screens diffuse the often too-intense heat of a blowtorch for a consistent, shallow flame. A solid sear is one of those pro-cook elements that can be hard to master at home. Without an industrial exhaust fan, it's difficult to get the pan just that hot. And when it comes to high-tech, low-temp cooking like sous-vide, a quick way to sear the outside while keeping a perfectly tender interior is essential. What emerged from Arnold's experimentation is a professional-grade at-home broiler, and the latest tool to up the game of any gadget-happy home cook—because if you give a mouse a home immersion circulator, he's going to want a Searzall to go with it.

Here are some things we seared with a Searzall (a very non-exhaustive list, if the product's name is to be believed):

Salmon Skin: This is a pro-technique straight from the sushi bar. Arnold took a raw piece of salmon and seared just the skin, about an inch above and parallel to the surface, blasting until the skin was dry and tacky, while the shallow heat allowed the salmon underneath to stay nice and raw.

Steak: Arnold took a steak cooked at 130°F and finished it off with the Searzall. What's the difference between a Searzall sear and a good old-fashioned skillet? Other than the sheer fun of lighting up, you don't have to wait for the pan to get hot and smoking (which may freak out those less accustomed to restaurant-level temps; says Arnold, "My kids are like 'Daddy, why is there fire in kitchen?'). Plus, the shallow flame won't overcook the center, hitting only the surface, even an uneven one, with a uniform sear.

Two steaks. It doesn't take twice as long to sear two steaks at once. Once the heat is going, it's more efficient to sear in bulk. In fact, waiting a couple of seconds after the first blast before hitting the surface again will help the color turn much more quickly.

Cheese, melted on a burger. Or on toast. Or cheesy garlic bread. Arnold even blasted some fresh parm on a raw oyster—and the oyster stayed raw. "This thing toasts cheese like nobody's business," he says. "The Searzall loooves cheese."

Finish a roast: We hate the idea of shelling out for a big beautiful roast, only to have it come out slow-cooked, but sort of gray. Even if you're not splurging for the molecular gastronomy at-home experience, a good sear ensures that you'll bring out the best in your meat.

Take your pro-game outside. Nothing says, "I take my picnics seriously" than pulling a torch out of the basket for finishing off burgers or reheating pizza until bubbly and crisp. And, according to Arnold, the Searzall "makes a killer s'more."

Beyond that, the world is your oyster (topped with brûléed cheese). After a massively successful Kickstarter campaign, the Searzall is available for pre-sale for $75 from searzall.com, and is estimated to ship in June.